When it comes to comfort food, there’s something incredibly special about making fritters at home. I remember my grandmother in the kitchen, always experimenting with whatever vegetables were in season. One of her favorite go-to recipes was for fritters, and every bite took me back to those family gatherings where laughter and good food filled the air. This homemade pumpkin fritters recipe brings those memories flooding back, and I love sharing it with my family today.
These fritters are not only easy to whip up, but they’re also a wonderful way to sneak some veggies into the kids’ meals. With just a few simple ingredients, you can create a delightful dish that’s perfect for breakfast, lunch, or even a light dinner. The beauty of this recipe lies in its versatility; you can enjoy them fresh out of the skillet, paired with a dollop of sour cream or a side of applesauce for that extra sweetness. It’s a dish that everyone can gather around, and I promise, they won’t last long on the plate!
So, let’s dive in and create some memories of our own in the kitchen with these delicious pumpkin fritters. Trust me, once you make them, you’ll find yourself making them again and again, sharing them with loved ones, and enjoying every bite!
How to Make Pumpkin Fritters
Ingredients
- 2 cups shredded butternut squash
- 1/2 onion, finely diced
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1-2 pinches of hot pepper flakes or ground black pepper
- 1/2-1 teaspoon dried parsley or 1/2-1 tablespoon fresh parsley, chopped
- 1-2 tablespoons olive oil
Directions
Begin by grating the butternut squash and use a paper towel to absorb any excess moisture. Transfer the shredded squash into a medium bowl. Incorporate the finely diced onion, egg, grated Parmesan cheese, flour, salt, pepper, and parsley. Stir everything together until the mixture is evenly blended.
Next, shape the mixture into small patties or simply drop spoonfuls onto a plate, pressing them down lightly with a spoon. This recipe typically yields about six fritters.
Heat the olive oil in a medium skillet over medium heat. In batches of three, add the patties to the skillet and fry them until they achieve a lovely golden brown color on both sides. Once cooked, place the fritters on a paper towel-lined plate to drain off any extra oil. Serve them warm and relish every bite!
Storing Suggestion
These fritters can be stored in an airtight container in the refrigerator for up to three days. To maintain their crispiness, reheat them in a skillet over medium heat, adding a splash of oil if necessary. Enjoy them as a quick snack or light meal anytime!
Cooking Tips
Feel free to add your twist to these fritters! You can incorporate grated zucchini or carrots for additional flavor and nutrition. If you prefer a gluten-free option, substitute the all-purpose flour with almond or coconut flour. The key to great fritters is ensuring the mixture isn’t too wet, so drying the squash thoroughly is essential.
Serving Suggestions
Serve your pumpkin fritters with a sprinkle of fresh herbs on top for a pop of color. They pair beautifully with a dollop of sour cream, a side of applesauce, or even a light salad for a refreshing crunch. A glass of chilled apple cider or a light white wine can elevate this dish to a lovely meal!
Ingredient Substitutions
If you’re out of butternut squash, feel free to use shredded zucchini or sweet potatoes instead. For a dairy-free option, substitute the Parmesan cheese with nutritional yeast, which adds a nice cheesy flavor without the dairy. This way, you can cater to various dietary needs while still enjoying the same delicious fritters!
Seasonal Variations
In the summer, consider swapping butternut squash for fresh corn or shredded summer squash. In the fall, add some grated apple for a touch of sweetness that complements the savory flavors. Experimenting with seasonal ingredients keeps this recipe fresh and exciting all year round!
Allergen Information
This recipe contains eggs and dairy, making it unsuitable for those with egg or lactose allergies. To make it egg-free, you can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). For a dairy-free version, replace Parmesan cheese with a dairy-free alternative or omit it entirely without significantly impacting flavor.
FAQ
Can I freeze pumpkin fritters?
Yes, you can freeze these fritters! Allow them to cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored for up to three months.
How do I know when the fritters are done cooking?
Fritters are done when they are golden brown on both sides and feel firm to the touch. You can also insert a toothpick into the center; if it comes out clean, the fritters are ready to be taken out of the skillet.
Can I use other vegetables for this recipe?
Absolutely! This fritter recipe is quite versatile. You can use shredded zucchini, carrots, or even leftover mashed potatoes. Just ensure the vegetable you choose is adequately dried to maintain the fritters’ texture.
Are these fritters spicy?
The spice level depends on the amount of hot pepper flakes or black pepper you add. For a milder flavor, simply reduce the amount of pepper or omit it entirely. You can always serve them with a spicy dip if someone wants to add a kick!
What’s the best way to serve these fritters?
These fritters are best enjoyed warm. You can serve them alongside sour cream, yogurt, or applesauce for a delightful contrast of flavors. Pair them with a fresh salad or roasted vegetables for a wholesome meal!
Can I prepare the fritter mixture in advance?
Yes, you can prepare the mixture a day ahead of time. Store it in an airtight container in the fridge. Just remember to give it a good stir before cooking, as some moisture may settle at the bottom.
Pumpkin Fritters
Ingredients
- 2 cups shredded butternut squash
- 1/2 cup onion, finely diced
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt or to taste
- 1-2 pinches hot pepper flakes or ground black pepper
- 1/2-1 teaspoon dried parsley or 1/2-1 tablespoon fresh parsley, chopped
- 1-2 tablespoons olive oil
Instructions
- Start by grating the raw squash and drying it with a paper towel. Place the grated squash into a medium-sized bowl.
- Add the diced onion, egg, Parmesan cheese, flour, salt, pepper, and parsley to the bowl. Mix the ingredients thoroughly until well combined.
- Form the mixture into small patties or drop spoonfuls of the mixture onto a plate and gently press down with the back of a spoon.
- Heat olive oil in a medium skillet over medium heat. Cook the patties or spoonfuls in batches of three, frying until they are golden brown on both sides.
- Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm and enjoy!
